This chicken casserole is a savoury twist on a traditional sweet dessert crumble. Served as a hearty main course the Crumble au Poulet – Chicken Casserole is an easy recipe.

Roasted lamb shanks with tomatoes and olives, spiced with traditional herbs and a few non-traditional ones such as citrus and paprika.

The epitome of classic French dishes, slow roasted braised chicken in a deep rich red wine sauce teeming with wild mushrooms and bacon (lardon).

A bistro Inspired Sandwich with Chanterelle Mushrooms and White Truffle Oil served in pan de mie toasted bread boxes.

Crepe suzettes many not be classical tastes of Provence, but we could not resist this recipe from Cocoa and Lavender.

This pork recipe from David is an easy dish, spiced with the flavours of Provence and served with 2007 Coteaux d’Aix en Provence from Château Vignelaure,

A simple one-pan main course of browned chicken, braised in apple cider and finished with cream.

While the origin of this little spongecake or “teacake” that is served as a cookie is still widely debated today, one thing is for certain madeleines are a light, sweet and aromatic taste experience.

The frangipane tart is easy to prepare and you can use any fruit that is in season, although we love it with apricots.

l’apero with this fabulous and easy shrimp cocktail that is bound to delight everyone.